Mushroom Potato Soup

4.4 5 ratings

Prep. 5 min

Total 30 min

4 portions

Ingredients

butter
20 g
olive oil
10 g
Russet potatoes cut in pieces (2 - 3 cm)

300 g
yellow onion cut in quarters
30 g
dried shiitake mushrooms soaked to softened
4
water
500 g
homemade chicken stock powder
1 tsp
milk
100 g
ground white pepper
¼ tsp
salt (optional) adjust to taste
½ tsp
dried parsley to garnish
2 dashes

Difficulty

easy

Nutrition per 1 portion

Sodium 340.8 mg

Protein 2.7 g

Energy 587.9 kJ / 140.5 kcal

Fat 7.5 g

Fibre 1.3 g

Saturated Fat 3.4 g

Carbohydrates 16.8 g

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